Chef Ahmed's Eggs Malsouka (Tunisia)

[Guest guest]

CHEF AHMED’S EGGS MALSOUKA

 

Chef Ahmed Ouaili has been overseeing the busy kitchen of the Sheraton hotel

in his native city of Hammamet for over two decades. Amid hissing steamers

and deep-fat fryers, he remembers the days when his mother prepared the

family meal over a charcoal fire. Nowadays, the chef can be found early each

morning at the entrance th his cavernous kitchens, awaiting the arrival of

the day’s supply of fresh vegetables from nearby Cap Bon, Tunisia’s most

fertile agricultural region.

 

2 tablespoons olive oil

1 onion, finely diced

15 fresh flat-leaf parsley sprigs, minced

4 lightly packed cups (about 4 ounces) fresh spinach leaves, finely chopped

½ cup (2 ounces) freshly grated Swiss or Gruyère cheese, plus 4 ounces Swiss

or Gruyère cheese cut into ¼-inch cubes

1 teaspoon salt

1 teaspoon Bharat

2 tablespoons dried bread crumbs

½ teaspoon ground coriander

2 eggs, lightly beaten

four 7-inch-square Chinese egg roll skins

4 tablespoons butter, melted

lemon wedges for garnish

 

Chef Ouaili, who often represents Tunisia in international gastronomic

events, likes to prepare this dish in individual portions. His recipe calls

for a small amount of cubed cooked chicken breast, which I have eliminated

from the list of ingredients. The chef maintains that fresh spinach leaves

add more body to the filling. I find Chinese egg roll skins good substitutes

for malsouka, the paper-thin pastry dough used in Tunisia.

In a small skillet over medium-high heat, heat the oil and cook the onion,

stirring occasionally, until it is almost caramelized, 10 to 12 minutes. In

a large bowl, combine the onion, parsley, spinach, grated and diced cheeses,

salt, Bharat, bread crumbs, coriander, and eggs. Stir until well blended.

Set aside.

Preheat the oven to 425 ºF. Carefully separate the egg roll skins. Place

each one on a flat surface and brush it with melted butter. Spoon ¼ cup of

the filling onto the center of an egg roll skin. Fold over two opposing

sides so that they overlap slightly in the center to just cover the filling.

Next, fold over the other two sides to obtain a 3½-inch-square pastry. Brush

the pastry on both sides with melted butter and place it, seam-side down, on

a nonstick or lightly greased baking sheet. Proceed in the same manner with

the remaining egg roll skins. Bake until golden brown, 20 to 25 minutes.

Serve hot with lemon wedges on the side.

 

Makes 4 individual pastries.

 

country : Tunisia

course : egg dish

 

source : North Africa : The Vegetarian Table / Kitty Morse

 

 

 

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